Staples like boil-in-bag rice can be a time-saving shortcut in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.
One 14-ounce package boil-in-bag rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 large carrots
2 tablespoons vegetable, divided
1/2 cup of broccoli florets
1/2 cup sugar snap peas
1/4 cup green beans
1 rib celery, sliced
1 small red bell pepper, julienned
One 8-ounce can water chestnuts, drained
2 green onions, sliced
4 large eggs
Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil.
In a wide pot, heat 1 tablespoon canola oil on medium-high. Add garlic and carrots. Cook 2 minutes, stirring often. Add the stir-fry vegetables. Cook 2 to 3 minutes, until vegetables are tender.
Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 minutes stirring often. Remove from heat and season with salt and pepper to taste. Remove from the heat and cover to keep warm.
In a 12-inch nonstick or cast iron skillet, heat remaining 1 tablespoon of oil on medium-high. Add the eggs and fry for 1 – 2 minutes, until whites are mostly set. Cover skillet and cook for an additional 2 minutes or until yolks are at the desired doneness. Season with salt and pepper.
To serve, place the eggs on top of fried rice.
If you cannot find all the vegetables at your local supermarket, feel free to substitute one 16-ounce bag frozen Asian stir-fry blend in this recipe. Make sure that the frozen vegetables are thawed and drained before cooking.
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